Roasted and Braised Duck with Sauerkraut
- 1 duck (about 4 pounds)
- Salt and freshly ground black pepper
- 4 cups sauerkraut, rinsed
- 2 teaspoons sweet paprika
- ½ cup dry white wine or water
- 2 bay leaves
Instructions:
Here’s a simple two-step procedure for duck, in which you first roast the bird, and then you braise it briefly.
- Preheat the oven to 375°F. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck, checking occasionally to make sure it is browning steadily, for about 1½ hours. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) At that point, the duck will be nicely browned and have rendered a great deal of fat; pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove. Don’t worry if the duck does not appear to be fully cooked.
- Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in there. Turn the heat to low and cover. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
- Cook for another 15 minutes or so, until the duck is quite tender. Carve and serve.